Features

Ones to watch: Michelle Trusselle
Ones to watch: Michelle Trusselle
by Henry Coldstream
27 June 2022
Michelle Trusselle began her career cooking in classic fine dining kitchens, but the MasterChef: The Professionals semi-finalist has now made it her mission to elevate the Caribbean food that she grew up eating. We caught up with Michelle to find out more about her unique style, her inspiration and her ambitions.

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Ones to watch
Belvoir Farm
Belvoir Farm
16 June 2022
The story of Belvoir Farm's famous cordial started at a farmhouse kitchen table in the mid-'80s, when every bottle was filled by hand. Now, they sell a range of premium soft drinks, all of them infused with natural flavours.
The Great British Chefs Cookbook Club: February 2018
The Great British Chefs Cookbook Club: June 2022
The Great British Chefs Cookbook Club: June 2022
by Great British Chefs
1 June 2022
Welcome to the Great British Chefs Cookbook Club! Find out how it works, how to get involved and what prizes you can win.
The best Platinum Jubilee food
The best Platinum Jubilee food
by Great British Chefs
31 May 2022
Looking for the best Jubilee party food? We've got you covered with our selection of spins on great British classics. Whether you're looking to start with coronation chicken and finish with Pimm's jelly, or mix things up with something less traditional, our chefs have the perfect addition to your celebratory spread.
Sam Buckley: on bakeries
Sam Buckley: on bakeries
by Sam Buckley
30 May 2022
The opening of Yellowhammer bakery and pottery from the team behind Where The Light Gets In prompts Sam to think about the cost of good food and who has access to it.

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Sam Buckley on... Grilled sweetcorn with chilli oil-infused butter
The best barbecue side dishes
The best barbecue side dishes
by Great British Chefs
27 May 2022
The best barbecue side dishes are crowd-pleasing recipes with a fun, inspiring twist. Give your potato salad a makeover, refresh your coleslaw or find something completely new to surprise and impress your guests. From showstopper salads to stalwart American classics, you'll find your new favourite barbecue side dish in our collection.
Ones to watch: Sarah Hayward
Ones to watch: Sarah Hayward
by Henry Coldstream
26 May 2022
Sarah Hayward started working for Michelin-starred chef Tom Kerridge in 2015 and within six years had been promoted to head chef at his second Marlow pub, The Coach. Henry Coldstream caught up with Sarah to find out more about her impressive rise up the ranks.

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Ones to watch
The food of southern Thailand, part two: the mainl...
The food of southern Thailand, part two: the mainland
by John Chantarasak
24 May 2022
After discovering the culinary joys of Phuket, chef John Chantarasak leaves the island to see what the mainland has to offer. Take a look at what he found and recreate some of the recipes John shares, inspired by his travels to this incredible part of the world.
The food of southern Thailand: Phuket
The food of southern Thailand: Phuket
by John Chantarasak
12 May 2022
Ahead of his debut restaurant opening in London, chef John Chantarasak heads to southern Thailand to seek inspiration for his menu. His first stop is Phuket – an island full of colourful dishes, Chinese influences, stunning restaurants and food stalls. Read about his favourite restaurants and dishes, then recreate the flavours of Phuket via a set of recipes inspired by the trip.
Ones to watch: Lorcan Spiteri
Ones to watch: Lorcan Spiteri
by Henry Coldstream
27 April 2022
The son of two of London’s most renowned restaurateurs, Lorcan Spiteri has gone on to forge an impressive career of his own, working at the likes of Quo Vadis before opening his own restaurant alongside his brother. We caught up with him shortly after the opening of his newest concept Caravel.

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Ones to watch
Vinos generosos de licor: the perfect blend of she...
Vinos generosos de licor: the perfect blend of sherry
by Great British Chefs
27 April 2022
Sweet blended sherries, or vinos generosos de licor as they’re known in Spain, account for roughly half of the sherry drunk in Britain yet often aren’t held in as high esteem as their unblended counterparts. We take a closer look at the different types of vinos generosos de licor and what makes them so special.
Introducing TheFoodMarket.com x Great British Chef...
Introducing TheFoodMarket.com x Great British Chefs
by Great British Chefs
21 April 2022
Great British Chefs are delighted to be partnering with TheFoodMarket.com, giving our users a simple way of getting hold of high-quality ingredients that you can’t find at the supermarket, all sourced from small independent businesses. Here is everything you need to know about this brand-new collaboration.
Great British Menu 2022: the banquet recap
Great British Menu 2022: the banquet recap
by Howard Middleton
2 April 2022
Howard Middleton fills us in on how 2022's Great British Menu course winners got on at this year's eagerly anticipated banquet.

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Great British Menu 2022
One restaurant, two decades, three stars: the stor...
One restaurant, two decades, three stars: the story of L’Enclume
by Tom Shingler
29 March 2022
Since taking root in Cumbria twenty years ago with his flagship restaurant L’Enclume, Simon Rogan’s approach to food, farming and capturing the flavours of the Cumbrian countryside has made a lasting mark on Britain’s food scene. Tom Shingler travels to the Lake District to see just how big it – and the entire operation – has grown.
Sam Buckley: on seaweed
Sam Buckley: on seaweed
by Sam Buckley
28 March 2022
A trip to Wales' northern coastline rewards Sam and the team at Where The Light Gets In with an abundance of seaweed and coastal herbs to work with back in the kitchen.

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Sam Buckley on...
Great British Menu 2022: the finalists
Great British Menu 2022: the finalists
by Great British Chefs
25 March 2022
Learn more about the regional finalists hoping to clinch a place at the banquet for this year's Great British Menu 2022.

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Great British Menu 2022

Moveable feasts

Planning a holiday? Make sure you check out the local food scene before you book the hotel – the right dish can easily become the highlight of any trip. We've got dozens of guides on where to eat and unique regional ingredients so you can arrive at the airport with some in-depth local knowledge. Take a look!

Great British Menu 2022: Northern Ireland recap
Great British Menu 2022: Northern Ireland recap
by Howard Middleton
25 March 2022
Howard Middleton lets us know how the Northern Irish contingent got on in the final regional heat of Great British Menu 2022.

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Great British Menu 2022
Jerez de la Frontera: the spiritual home of sherry
Jerez de la Frontera: the spiritual home of sherry
by Great British Chefs
24 March 2022
The home of sherry for over 3,000 years, Jerez is an area synonymous with the fortified wine. We delve into this celebrated wine-making region, taking a closer look at its sherry production and the influence the drink has on its food.
Great British Menu 2022: South West recap
Great British Menu 2022: South West recap
by Howard Middleton
18 March 2022
Howard Middleton fills us in on what went down as the South West's best chefs battled it out in the Great British Menu kitchen.

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Great British Menu 2022
Ones to watch: Matt Ryle
Ones to watch: Matt Ryle
by Henry Coldstream
16 March 2022
Beginning his career aged just fifteen at a Michelin-starred restaurant, Matt Ryle has gone on to spend time at a variety of different restaurants figuring out the style of food that makes him tick. Now as head chef of London’s gloriously French all-day brasserie Maison Francois, he’s found his happy place cooking simple yet flavour-packed classical food.

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Ones to watch
Great British Menu 2022: Northern Ireland heat pre...
Great British Menu 2022: Northern Ireland heat preview
14 March 2022
Meet the talented chefs representing Northern Ireland in this year's Great British Menu.

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Great British Menu 2022
How to forage for wild garlic
How to forage for wild garlic
by Henry Coldstream
11 March 2022
For just a few months every year the instantly recognisable scent of wild garlic fills the air of forests, gardens and woodland around the UK, proving irresistible to even novice foragers. We guide you through everything you need to know about foraging for wild garlic, from where to find it to how to prepare it once you get it home.
Great British Menu 2022: North East and Yorkshire ...
Great British Menu 2022: North East and Yorkshire recap
by Howard Middleton
11 March 2022
Howard Middleton keeps track of a particularly eventful week in the Great British Menu kitchen, where the best chefs of the north east of England test their culinary mettle.

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Great British Menu 2022
From vine to bottle: the production of fino
From vine to bottle: the production of fino
by Great British Chefs
10 March 2022
Renowned for its distinctive flavour and ability to pair brilliantly with food, there’s no bigger name in the world of fino than Tio Pepe. We talk to master blender Antonio Flores to find out more about how this famous fino is produced and why it’s the perfect pairing to all sorts of dishes.
Great British Menu 2022: South West heat preview
Great British Menu 2022: South West heat preview
by Great British Chefs
7 March 2022
The best chefs of the South West of England step up to the plate in the penultimate heat of Great British Menu 2022 – get to know a little more about them.

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Great British Menu 2022
Great British Menu 2022: Scotland recap
Great British Menu 2022: Scotland recap
by Howard Middleton
4 March 2022
Howard Middleton recounts the goings-on of the Great British Menu kitchen as Scotland's best and brightest culinary talents battled it out for a place at the banquet.

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Great British Menu 2022
Sam Buckley: on Michelin
Sam Buckley: on Michelin
by Sam Buckley
1 March 2022
Chef Sam Buckley recalls a mysterious meeting with one of Michelin's own inspectors, before sharing his thoughts on the Guide, his Michelin Green star and how the little red book could lead the charge in changing kitchen culture for the better.

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Sam Buckley on...
Great British Menu 2022: North East and Yorkshire ...
Great British Menu 2022: North East and Yorkshire heat preview
by Great British Chefs
28 February 2022
Take a look at the chefs representing the entirety of the North East and Yorkshire for the 2022 series of Great British Menu.

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Great British Menu 2022
Great British Menu 2022: London and South East rec...
Great British Menu 2022: London and South East recap
by Howard Middleton
25 February 2022
Some seriously good chefs fought it out in the Great British Menu kitchen this week – Howard Middleton recounts all the details.

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Great British Menu 2022
Great British Menu 2022: Scotland heat preview
Great British Menu 2022: Scotland heat preview
by Great British Chefs
21 February 2022
Learn a little more about the chefs representing Scotland in Great British Menu 2022.

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Great British Menu 2022
Great British Menu 2022: Wales heat recap
Great British Menu 2022: Wales heat recap
by Howard Middleton
18 February 2022
Howard Middleton fills us in on what went on during the Welsh heat of Great British Menu 2022.

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Great British Menu 2022
Rowena Romulo on Filipino cuisine
Rowena Romulo on Filipino cuisine
by Henry Coldstream
17 February 2022
Filipino food might not have the same widespread popularity in the UK of other better-known Southeast Asian cuisines but thanks to restaurateurs like Rowena Romulo, more people are getting to grips with the Philippines' unique style of cookery. We chatted to Rowena to find out everything you need to know about Filipino food.
Michelin Guide 2022: a look at every new Michelin-...
Michelin Guide 2022: a look at every new Michelin-starred restaurant
by Great British Chefs
17 February 2022
Learn more about all the restaurants which won their first or an additional star in the 2022 Michelin Guide for Great Britain and Ireland.
Simon Rogan on winning three Michelin stars at L'E...
Simon Rogan on winning three Michelin stars at L'Enclume
by Great British Chefs
16 February 2022
Simon Rogan's L'Enclume has been known as one of the UK's best restaurants for a good while, but it's only now – twenty years after it first opened – that it has finally been awarded three Michelin stars. He talks to us about what it means to him and the whole team in Cartmel.
Michelin Guide UK and Ireland 2022
Michelin Guide UK and Ireland 2022
by Great British Chefs
16 February 2022
Looking for the list of Michelin-starred restaurants in the UK? Take a look at the Michelin Guide results for 2022 below, plus plenty of other features about Michelin and Michelin-starred recipes.
Ones to watch: Charlotte Vincent
Ones to watch: Charlotte Vincent
by Henry Coldstream
15 February 2022
Beginning her career training with the army, Charlotte Vincent went on to work alongside Michael Caines at Gidleigh Park. After then taking ten years out of the industry to become a scientist, in 2019 she returned to the kitchen as head chef of The Five Bells in Devon, where she’s currently winning plaudits for her exciting menu.

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Ones to watch
Great British Menu 2022: London and South East hea...
Great British Menu 2022: London and South East heat preview
by Great British Chefs
14 February 2022
Learn more about the quartet of chefs representing London and the southeast of England in the 2022 series of Great British Menu.

More from this series:

Great British Menu 2022
Great British Menu 2022: North West heat recap
Great British Menu 2022: North West heat recap
by Howard Middleton
11 February 2022
Four chefs representing the north west of England battle it out for the top spot – but who reigned supreme? Howard Middleton fills us in on what went down in the GBM kitchen.

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Great British Menu 2022
Michelin Guide UK 2022: our predictions
Michelin Guide UK 2022: our predictions
by Henry Coldstream
8 February 2022
The 2022 edition of the Michelin Guide for Great Britain and Ireland is announced on Wednesday 16 February, but who will be joining the list? Join us as we gaze into our crystal ball and share our hot tips for this year's revelation.
Great British Menu 2022: Wales heat preview
Great British Menu 2022: Wales heat preview
by Great British Chefs
7 February 2022
The best and brightest Welsh chefs take to the Great British Menu kitchen on 15 February – get to know a little more about those appearing in the 2022 series of the cooking competition.

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Great British Menu 2022
A glimpse inside the Japanese kitchen: the secrets...
A glimpse inside the Japanese kitchen: the secrets behind the cuisine
by Great British Chefs
4 February 2022
Japanese food can be misunderstood as inaccessible for home cooks – master the basics, however, and it can be surprisingly simple. We take a look at some of the essential elements of the cuisine and how Japan House London is inviting people to learn more.
Great British Menu 2022: Central heat recap
Great British Menu 2022: Central heat recap
by Howard Middleton
4 February 2022
Howard Middleton is back to take us through the highs, lows, triumphs and missteps of the Great British Menu kitchen. Catch up on how the chefs representing the Central region got on.

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Great British Menu 2022
The many flavours of Chinatown: London's window in...
The many flavours of Chinatown: London's window into East and Southeast Asia
by Great British Chefs
31 January 2022
Year after year, London's Chinatown continues to develop and change to reflect the food trends and traditions of East and Southeast Asia, with its influences now stretching far beyond the bounds of China. We delve into the history of Chinatown and find out from those who run its restaurants what makes is so unique.
Great British Menu 2022: North West heat preview
Great British Menu 2022: North West heat preview
by Great British Chefs
31 January 2022
The second heat this series features the North West of England's top culinary talent – get to know a little bit more about them here.

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Great British Menu 2022
Sam Buckley: on the hunt again
Sam Buckley: on the hunt again
by Sam Buckley
27 January 2022
After a somewhat raucous day out on a ‘social’ shoot, chef Sam Buckley heads deeper into the marshes to experience a more serene, laidback evening hunting game birds as the sun sets.

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Sam Buckley on...
Poon’s 2.0: a lasting legacy
Poon’s 2.0: a lasting legacy
by Tom Shingler
27 January 2022
In the 1980s, chef Bill Poon’s eponymous restaurant changed the perceptions of Chinese food in the UK forever. Today, his daughter Amy has picked up the baton, ensuring a whole new generation can enjoy an array of sauces, wontons and more that showcase an often misunderstood cuisine in the way it deserves. She talks to Tom Shingler about resurrecting the Poon’s name and shares six of her favourite recipes.
Great British Menu 2022: Central heat preview
Great British Menu 2022: Central heat preview
by Great British Chefs
24 January 2022
Get to know a little more about the chefs competing in the first regional heat of Great British Menu 2022, representing the Central region.

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Great British Menu 2022
Everything you need to know about Great British Me...
Everything you need to know about Great British Menu 2022
by Great British Chefs
24 January 2022
A new judging line-up, an exciting new theme, different airing times and of course, the chefs competing – here’s all the details and information on Great British Menu 2022.

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Great British Menu 2022
Ones to watch: Tom Westerland
Ones to watch: Tom Westerland
by Henry Coldstream
17 January 2022
After spending years working in traditional fine dining restaurants, Tom Westerland realised what he really wanted to do was cook with fire. Now, as head chef at the recently opened Ember at Crockers in Henley-on-Thames, he’s doing exactly that. We caught up with Tom to find out about his latest venture.

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Ones to watch Prosperity Salad: the perfect dish for Chinese New Year
Prosperity Salad: the perfect dish for Lunar New Y...
Prosperity Salad: the perfect dish for Lunar New Year
by Great British Chefs
2 January 2022
Lunar New Year falls on 1 February in 2022, ushering in the Year of the Tiger and a whole host of delicious dishes to celebrate. Learn how to cook a particularly interesting – and delicious – salad to kick off any feast and you’ll be shouting lo hei before you know it.
Sam Buckley: on the hunt
Sam Buckley: on the hunt
by Sam Buckley
29 December 2021
Sam attends his first ever duck shoot along the Fylde coast in Lancashire to gain an insight into the rural British world of wellies, gun dogs and port.

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Sam Buckley on...
A closer look at Reggio Emilia: one of the regions...
A closer look at Reggio Emilia: one of the regions famous for producing Parmigiano Reggiano
by Great British Chefs
22 December 2021
Italy’s Emilia-Romagna is famed for including the provinces where Parmigiano Reggiano can be produced. Between the more well-known cities of Parma and Modena lies Reggio Emilia, a city forever linked to this king amongst cheeses. Learn more about the dishes and ingredients found there and discover how Parmesan is intertwined into many of the local specialities.
3 quick and easy starters for Christmas Day
3 quick and easy starters for Christmas Day
by Great British Chefs
22 December 2021
Looking for a last-minute dish to kick off the festive feasting this Christmas? This trio of starter recipes – one meaty, one pescatarian and one plant-based – are a doddle to put together and can be prepared in advance, leaving you plenty of time to focus on the main event.
Ones to watch: Chris Emery
Ones to watch: Chris Emery
by Henry Coldstream
15 December 2021
Determined to become a chef since childhood, Chris Emery quickly forged himself an impressive career working in numerous acclaimed kitchens. Today, he cooks his own exciting food at The Alice in Oxford.

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Ones to watch
The secret world of txokos: the Basque Country’s p...
The secret world of txokos: the Basque Country’s private gastronomic societies
by Great British Chefs
13 December 2021
Taking place behind closed doors in Spain’s Basque Country, txokos are a kind of private gastronomic club where members meet up regularly to eat and drink together. We find out more about these secretive societies and how they came to be.
5 things you never knew about Parmigiano Reggiano
5 things you never knew about Parmigiano Reggiano
by Great British Chefs
10 December 2021
Parmigiano Reggiano is quite simply one of the best cheeses in the world – but its legacy goes far beyond cooking and cuisine. We take a look at some of the facts and stories surrounding this cheese that cement its cultural dynasty.
A beginner's guide to Korean cooking with Joo Won
A beginner's guide to Korean cooking with Joo Won
by Joo Won
8 December 2021
Watch chef Joo Won talk through his five must-have Korean ingredients for anyone looking to cook the country's incredible dishes at home.
Ireland’s world-class produce: the ingredients sou...
Ireland’s world-class produce: the ingredients sought out by top chefs
by Great British Chefs
7 December 2021
For centuries Ireland has had a reputation for producing some of the finest ingredients around, including – but by no means limited to – its renowned grass-fed beef. We take a closer look at what makes Irish produce so special and why it’s become increasingly popular with chefs in the UK.
Your Christmas, sorted
Your Christmas, sorted
by Great British Chefs
6 December 2021
Mains and sides, cheese and puds, the traditional or the unusual – we’ve got hundreds of festive recipes to mix-and-match into your ultimate Christmas feast. Take a look at our favourite dishes all in one place and make this year’s Christmas dinner the best ever.
Anolon X: the joy in the journey
Anolon X: the joy in the journey
by Great British Chefs
3 December 2021
A good set of pans is key to great cooking – but a solid recipe is just as important. We take a look at the thought processes of two top chefs when it comes to creating a recipe, and how the new Anolon X range of pans ensures those recipes can be cooked to perfection.
Your Christmas, sorted: potatoes
Your Christmas, sorted: potatoes
by Great British Chefs
1 December 2021
The bird always hogs the limelight, but when done right it's the potatoes that everyone reaches for at Christmas. Whether you're a fan of classic roasties or prefer something a little less traditional, one of these recipes is sure to tick all the right boxes.
Your Christmas, sorted: desserts, cakes and puddin...
Your Christmas, sorted: desserts, cakes and puddings
by Great British Chefs
1 December 2021
It's essential that a Christmas dinner ends on a high. That's why your dessert deserves just as much thought as the main course. These are our picks of the best Christmas dessert, cake and pudding recipes.
Your Christmas, sorted: extra sides
Your Christmas, sorted: extra sides
by Great British Chefs
1 December 2021
Don't stop at the classics when it comes to sides for a Christmas dinner. These are a few of our favourite recipes involving ingredients that go beyond the norm.
Your Christmas, sorted: parsnips
Your Christmas, sorted: parsnips
by Great British Chefs
1 December 2021
One of the essential Christmas dinner sides, there are countless delicious ways that parsnips can be prepared. These are just a few of our favourite parsnip recipes for Christmas.
Your Christmas, sorted: carrots
Your Christmas, sorted: carrots
by Great British Chefs
1 December 2021
A staple of any traditional Christmas dinner, carrots are an absolute must. These are our favourite festive carrot recipes for the big day.
Your Christmas, sorted: stuffing
Your Christmas, sorted: stuffing
by Great British Chefs
1 December 2021
Whether stuffed inside your Christmas bird or cooked separately as an accompaniment, stuffing never fails to go down well with a crowd. Here are a selection of our favourite Christmas stuffing recipes.
Your Christmas, sorted: Brussels sprouts
Your Christmas, sorted: Brussels sprouts
by Great British Chefs
1 December 2021
Notorious crowd-splitters, Brussels sprouts can conjure some serious division. When done well, however, they really are hard to beat on Christmas Day. These are six of our favourite Brussels sprouts recipes.
Your Christmas, sorted: cabbage
Your Christmas, sorted: cabbage
by Great British Chefs
1 December 2021
Any decent Christmas dinner needs to involve some cabbage on the side. Whether braised and tangy or fresh and vibrant, these are the festive cabbage recipes you need to try.
Your Christmas, sorted: the bird
Your Christmas, sorted: the bird
by Great British Chefs
1 December 2021
No traditional Christmas dinner is complete without a beautiful bird plonked down in the middle of the table. These are seven of our favourites.
Your Christmas, sorted: sauces and gravy
Your Christmas, sorted: sauces and gravy
by Great British Chefs
1 December 2021
The key elements of a Christmas dinner would be nothing without amazing sauces and gravy to bring them all together. These are four of our favourite sauce recipes for a Christmas roast.
The women redefining Britain’s food scene: Clare F...
The women redefining Britain’s food scene: Clare Finney on her debut book The Female Chef
by Henry Coldstream
1 December 2021
Determined to look more closely at the gender imbalance still very much present within the world of restaurants, Clare Finney set out chatting to thirty-one inspiring women in food about their stories and experiences of the industry. Henry Coldstream chats to Clare to find out more.
Your Christmas, sorted: vegetarian and vegan
Your Christmas, sorted: vegetarian and vegan
by Great British Chefs
1 December 2021
Just because a traditional Christmas dinner tends to involve heaps of meat and dairy doesn't mean veggies and vegans have to miss out. These are just a few of our favourite plant-based and vegetarian Christmas recipes.
Your Christmas, sorted: cheese
Your Christmas, sorted: cheese
by Great British Chefs
1 December 2021
Comfort food doesn't come much better than gooey melted cheese at Christmas. These are five of the best festive recipes with a wheel of molten cheese at their core.
Your Christmas, sorted: mince pies
Your Christmas, sorted: mince pies
by Great British Chefs
1 December 2021
The perfect accompaniment to a glass of mulled wine, mince pies are the epitome of a Christmas treat. These are a few are favourite mince pie recipes to enjoy throughout the festive season.
Dominic's roast Bronze turkey with all the trimmings
Christmas
Christmas
by Great British Chefs
29 November 2021
Christmas is coming, and so are the unexpected visitors! Get ahead of the game this festive season with our Christmas tips, features and recipes and keep your potatoes crisp, cocktails punchy and the biscuit tin filled with festive bakes.
Sam Buckley: on the 'Hungry Gap'
Sam Buckley: on the 'Hungry Gap'
by Sam Buckley
27 November 2021

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5 must-try cherry tomato canapé recipes
5 must-try cherry tomato canapé recipes
by Great British Chefs
24 November 2021
In need of some canapé inspiration before the festive hosting season begins? These are five of our favourite canapés centred around the humble cherry tomato.
5 unusual ways of using Parmigiano Reggiano
5 unusual ways of using Parmigiano Reggiano
by Great British Chefs
24 November 2021
A stalwart of Italian cuisine, Parmigiano Reggiano is often grated on top of dishes or gently cooked into sauces. These days, however, it’s used in a whole host of dishes and cuisines from beyond Italy’s borders. We take a look at some of the more unusual ways you can use the one and only Parmesan.
Patience equals flavour: the importance of the ‘ja...
Patience equals flavour: the importance of the ‘jangs’ and fermentation in Korean cuisine
by Great British Chefs
23 November 2021
Korean dishes are known for their big, bold, seasonal flavours – but the foundations of the cuisine almost always begin with something fermented. Learn more about the importance of ferments in Korean cuisine, from kimchi to the ‘jangs’ used throughout the country’s cooking.
Chefs, sommeliers and sherry: Copa Jerez 2021
Chefs, sommeliers and sherry: Copa Jerez 2021
by Great British Chefs
17 November 2021
Every two years, chefs and sommeliers from around the world team up to create avant-garde dishes that pair perfectly with sherry wines. We took a trip to the Copa Jerez grand final to see just how revolutionary food and sherry matching can be.
Beronia
Beronia
by Great British Chefs
16 November 2021
Made by a group of friends to share around a table of good food, these Spanish wines are perfect for any occasion.
Rioja with a conscience: Spain’s super-sustainable...
Rioja with a conscience: Spain’s super-sustainable winery
by Great British Chefs
16 November 2021
Situated in the heart of La Rioja Alta, Beronia’s Ollauri winery is one of the most sustainable in Europe. We uncover how the design of the winery and the innovative technology used there help Beronia push the boundaries of eco-friendly wine making.
Ones to watch: Dom Auger
Ones to watch: Dom Auger
by Henry Coldstream
15 November 2021
When a knee injury thwarted his plans to join the army, Dom Auger decided to channel all his energy into cooking – and has never looked back. He is now the head chef at Hackney Coterie, where his menu showcases his passion for zero-waste cookery.

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Ones to watch
Pannage pork: Britain’s answer to Iberico
Pannage pork: Britain’s answer to Iberico
by Henry Coldstream
11 November 2021
Every autumn in the New Forest, hundreds of domestic pigs are released into the woodland to roam around in the wild and eat their weight in acorns – not too dissimilar to Spain's world-famous Iberico ham. We take a closer look at this unique practice and why 'pannage pork' isn't as well known as its Mediterranean counterpart.
The rise of Irish food: a world-class cuisine gett...
The rise of Irish food: a world-class cuisine getting the attention it deserves
by Chloë King
10 November 2021
For a long time, Irish food has been somewhat of an under celebrated cuisine but the past couple of decades have seen the island get recognised more and more for its produce, chefs and restaurants. Chloë King takes a closer look at Ireland’s modern culinary landscape.
Where and what to eat and drink in Dublin
Where and what to eat and drink in Dublin
by Chloë King
10 November 2021
Temple Bar and the Guinness Storehouse might attract the majority of tourists, but for food-lovers in the know there’s a huge amount to see and taste during a trip to Dublin. Chloe King takes to the city streets and shares her top picks.
The secrets of Parmigiano Reggiano’s rind
The secrets of Parmigiano Reggiano’s rind
by Great British Chefs
5 November 2021
A wheel of Parmigiano Reggiano is a beautiful thing to behold – but all those words, numbers and markings go beyond aesthetics. We find out more about what they can tell us about this legendary cheese.
Where and what to eat and drink in Belfast
Where and what to eat and drink in Belfast
by Chloë King
27 October 2021
Chloe King heads to the Northern Irish capital to experience a city at its culinary peak. From Michelin-starred tasting menus and international flavours to buzzing food markets and a great cup of coffee, here are the places to visit when you’re in Belfast.
Sam Buckley: on autumn pickling
Sam Buckley: on autumn pickling
by Sam Buckley
27 October 2021
Noticing the changes of the seasons in his vegetable patch, chef Sam Buckley turns his attention to the preserving jar and shares his secrets to making the very best pickles.

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Sam Buckley on...
Beronia: best served with friends
Beronia: best served with friends
by Great British Chefs
25 October 2021
Ever since its first vineyard was planted in the 1970s, Beronia has always been committed to producing classic examples of Rioja wine with moreish drinkability, crafted to be enjoyed amongst friends. We take a look at the story behind it.
6 of South Korea’s most spectacular food markets
6 of South Korea’s most spectacular food markets
by Great British Chefs
22 October 2021
An ever-thriving part of South Korean culture, some of Asia’s most highly regarded food markets are located both in Seoul and further afield. We take a look at some of the best food markets the country has to offer.
Ski Famille: fine food on the slopes
Ski Famille: fine food on the slopes
by Great British Chefs
20 October 2021
A skiing holiday is just as much about the evenings as it is the time on the slopes. Ski Famille’s executive chef George Dyer tells us how he’s elevating the menus served at the resorts’ chalets and how chefs interested in joining him can get involved.
A taste of Ireland
A taste of Ireland
by Great British Chefs
18 October 2021
The island of Ireland is home to one of the most exciting emerging food scenes in the world. Get to know more about the dishes, people, produce and locations that make it a must-visit.
Ones to watch: Tom Noest
Ones to watch: Tom Noest
by Henry Coldstream
14 October 2021
Falling in love with the idea of becoming a publican at the age of eighteen, Tom Noest immersed himself in the industry and now runs two critically-acclaimed gastropubs.

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Ones to watch
Top picks: the Great British Chefs team’s favourit...
Top picks: the Great British Chefs team’s favourite recipes
by Great British Chefs
7 October 2021
There are well over 5,000 recipes on Great British Chefs, covering a whole host of different cuisines and styles. We find out from members of the Great British Chefs team what their favourite dishes are and why.
Kohitsuji yaki – chargrilled teriyaki-glazed lamb chops
8 of our favourite lamb cutlet recipes
8 of our favourite lamb cutlet recipes
by Great British Chefs
6 October 2021
One of the most luxurious cuts of lamb around, the lamb cutlet can play a starring role in all sorts of different dishes. Take a look at these eight amazing lamb cutlet recipes to find out how to make the most of them.
Sam Buckley: on damsons
Sam Buckley: on damsons
by Sam Buckley
27 September 2021
At Sam Buckley’s Stockport restaurant Where The Light Gets In, September sees the team preserve dozens of damsons to use in the months ahead. In his new monthly column, Sam shares his love for this super-seasonal British fruit and how the Japanese technique he uses to preserve them represents a very different kind of food mile.

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Sam Buckley on...
A taste of Korea
A taste of Korea
by Great British Chefs
20 September 2021
Discover all things great and good about Korea's food and drink, including Korean recipes, features on Korean cuisine and guides on the products and ingredients that make Korean food world-class.
Chuseok: Korea’s thanksgiving harvest festival
Chuseok: Korea’s thanksgiving harvest festival
by Great British Chefs
19 September 2021
Every autumn in Korea thousands flock back to their hometowns for a three-day holiday of thanksgiving called Chuseok, in which traditional Korean dishes play a starring role. We take a look at the traditions of this very special celebration, focusing in on the food and drink enjoyed at the festival.
Belvoir Farm: how a homemade elderflower cordial b...
Belvoir Farm: how a homemade elderflower cordial blossomed into something beautiful
by Great British Chefs
16 September 2021
Since the first bottle of Belvoir Farm’s now-famous elderflower cordial was made in Mary Manners’ home kitchen almost forty years ago, this once tiny farmhouse tipple has become one of the nation’s most popular drinks. We chat to managing director Peverel Manners to find out more.
SushiSushi TV: Tom Brown at Cornerstone
SushiSushi TV: Tom Brown at Cornerstone
by Great British Chefs
16 September 2021
One of London's trendiest, most popular restaurants (and with good reason), Tom Brown's fish-focused Cornerstone offers small plates in relaxed surroundings. Watch him talk to SushiSushi's Stuart Turner about how he incorporates Japanese products in his cookery.
Ones to watch: Lucy Timm
Ones to watch: Lucy Timm
by Henry Coldstream
15 September 2021
Having tried her hand at a variety of different creative professions, it wasn’t until she was in her mid-twenties that Lucy Timm decided to try working in a professional kitchen. Finding her feet at trendy spots including Michelin-starred Leroy, she now heads up the kitchen at Royale in east London.

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Ones to watch
SushiSushi TV: Simon Martin at Mana
SushiSushi TV: Simon Martin at Mana
by Great British Chefs
14 September 2021
Manchester's Michelin-starred restaurant Mana offers a magical multi-course journey into flavour and texture. Watch SushiSushi's founder Stuart Turner talk to chef Simon Martin about how his Japanese produce and ingredients weave their way throughout the dishes.
Weber Genesis II: bringing precision to the forefr...
Weber Genesis II: bringing precision to the forefront
by Great British Chefs
10 September 2021
Barbecuing may be one of the most ancient cookery techniques around but it’s never exactly been the most precise way of cooking – until now. Weber’s new range of smart barbecues use state-of-the-art technology to ensure you’re always grilling to perfection.
Can do: how to use tinned tomatoes
Can do: how to use tinned tomatoes
by Great British Chefs
9 September 2021
Tinned tomatoes come in all shapes and forms, from peeled and chopped to passata and purée. We take a look at Mutti’s range of products to see how they can best be used in different recipes.
Great British Chefs Club: now free for students
Great British Chefs Club: now free for students
by Great British Chefs
8 September 2021
If you’re in formal education at university, college or catering college, then you can now become a member of the Great British Chefs Club for free! Take a look at what our membership offers and how you can sign up.
SushiSushi: the home of Japanese flavours
SushiSushi
SushiSushi
by Great British Chefs
2 September 2021
The absolute best of Japanese artisanal products are painstakingly sourced by SushiSushi's Stuart Turner, who travels the length and breadth of Japan to seek out truly world-class ingredients. Get to know a bit more about him and his business, before watching him talk to the country's top chefs to find out how they use his discoveries in their dishes.
SushiSushiTV: Zak Hitchman at Casamia
SushiSushiTV: Zak Hitchman at Casamia
by Great British Chefs
30 August 2021
Watch chef Zak Hitchman from Casamia in Bristol talk to SushiSushi's founder Stuart Turner about how his products are used to create the Michelin-starred dishes on the restaurant's menu.
Summer marinated spatchcock chicken
8 barbecue dishes to cook this Bank Holiday weeken...
8 barbecue dishes to cook this Bank Holiday weekend
by Great British Chefs
25 August 2021
While summer hasn't exactly played ball this year, we're hoping for some half-decent weather this Bank Holiday weekend so we can get grilling in the great outdoors. Here’s what we’ll be firing up the coals for over the weekend.
SushiSushi TV: Ollie Dabbous at HIDE
SushiSushi TV: Ollie Dabbous at HIDE
by Great British Chefs
23 August 2021
Mayfair's HIDE restaurant is one of London's most respected restaurants – take a look how chef Ollie Dabbous uses the products sourced by SushiSushi to incorporate complex, nuanced flavours into his wonderful nature-inspired dishes.
SushiSushi TV: Brad Carter at Carters of Moseley
SushiSushi TV: Brad Carter at Carters of Moseley
by Great British Chefs
13 August 2021
Take a look behind the scenes at Brad Carter's Michelin-starred restaurant where he uses SushiSushi's world-class products to make truly out-of-this-world dishes.
Sushi glossary: the Japanese terms you need to kno...
Sushi glossary: the Japanese terms you need to know
by Henry Coldstream
13 August 2021
Sushi is Japan’s most famous culinary export – but there are a huge amount of different ingredients and terms which can make reading an authentic menu intimidating. We’ve put together a glossary of some of the key sushi-related terms to make it easier.
Japan House London: a taste of Japan in the heart ...
Japan House London: a taste of Japan in the heart of Kensington
by Great British Chefs
11 August 2021
Providing people in the UK with the chance to immerse themselves in Japanese culture, Japan House London is a space that showcases the best of the country. We take a closer look at what Japan House offers (both physically and virtually), before honing in on the incredible Japanese tableware and kitchenware it offers.
15 years of Trinity: Adam Byatt on the highs and l...
15 years of Trinity: Adam Byatt on the highs and lows of his Michelin-starred Clapham restaurant
by Henry Coldstream
9 August 2021
Since opening its doors in 2006, Clapham’s Trinity has risen through the ranks to become one of London’s most highly regarded neighbourhood restaurants. Henry Coldstream chats to chef proprietor Adam Byatt about what’s changed over the past fifteen years and how he’s kept Trinity relevant.
Koji: the Japanese ingredient responsible for some...
Koji: the Japanese ingredient responsible for some of our favourite flavours
by Henry Coldstream
9 August 2021
We take a look at how this very special Japanese mould continues to revolutionise fermentation today.
Soup and noodle: the four varieties of ramen
Soup and noodle: the four varieties of ramen
by Henry Coldstream
6 August 2021
Ramen is the superstar of modern Japanese cooking. We take a look at the four main varieties of the noodle soup and how they differ.
Chicken katsu curry
8 of Japan’s most popular dishes to recreate at ho...
8 of Japan’s most popular dishes to recreate at home
by Henry Coldstream
6 August 2021
Few cuisines have quite as many stand-out dishes as Japanese. We take a look at how to make some of the country’s most popular plates of food.
SushiSushi TV: Michael Wignall at The Angel at Het...
SushiSushi TV: Michael Wignall at The Angel at Hetton
by Great British Chefs
29 July 2021
Take a look behind the scenes at Michael Wignall's incredible Michelin-starred restaurant The Angel at Hetton and discover how he uses SushiSushi's products to elevate his dishes.
Kamado, konro, robata: the Japanese barbecues used in the UK’s best restaurants
Kamado, konro, robata: the Japanese barbecues used...
Kamado, konro, robata: the Japanese barbecues used in the UK’s best restaurants
by Henry Coldstream
23 July 2021
Barbecues tend to live in the garden at home, but in many top restaurants they’re a key part of the kitchen. We take a look at the three types of Japanese grills being used by the UK’s top chefs.
SushiSushi: the home of Japanese flavours
SushiSushi: the home of Japanese flavours
SushiSushi: the home of Japanese flavours
by Great British Chefs
22 July 2021
When Japanese ingredient company SushiSushi started out in 2007, it stocked just one product. Now with over 1,000 items listed on its website, it supplies many of the UK’s top chefs. We speak to founder Stu Turner about how he fell head-over-heels in love with Japanese flavours and take a look at some of the most interesting ingredients he offers.
Dutch yellowtail: the super-sustainable, sashimi-grade fish coming to home kitchens
Dutch yellowtail: the super-sustainable, sashimi-g...
Dutch yellowtail: the super-sustainable, sashimi-grade fish coming to home kitchens
by Great British Chefs
22 July 2021
Sashimi-grade fish are some of the most exciting to work with both in the professional and home kitchen – but the sustainability credentials behind them can be pretty poor. The Kingfish Company is changing that with its hyper-environmentally-friendly yellowtail farm in the Netherlands. We take look at what the company’s doing differently and why the species itself is such a joy to cook and eat.
Japan: food and travel guides
A taste of Japan
A taste of Japan
by Great British Chefs
19 July 2021
Discover all the recipes, ingredients, produce and flavours that make Japanese cuisine one of the most respected and beloved in the world.

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Flavours of Japan Chorizo
Chorizo
Chorizo
by Great British Chefs
13 July 2021
This cured Spanish sausage has completely captured the hearts of British home cooks and chefs alike – take a look at its history, learn about the different varities and peruse our vast collection of recipes.
Stuffed courgette flowers
10 recipes to cook in July
10 recipes to cook in July
by Great British Chefs
1 July 2021
As we hit the heights of summer, greens and sweet summer berries are at their peak, with a glut of ingredients to choose from when it comes to planning al fresco dinner parties.
5 traditional Cornish dishes you need to try
5 traditional Cornish dishes you need to try
5 traditional Cornish dishes you need to try
by Henry Coldstream
30 June 2021
Not only is Cornwall home to some of the finest produce in the country – it’s also known for its own traditional dishes. These are the ones to look out for on your next visit.
Cornish suppliers going the extra mile: Kernowsashimi
Cornish suppliers going the extra mile: Kernowsash...
Cornish suppliers going the extra mile: Kernowsashimi
by Henry Coldstream
28 June 2021
Supplying excellent quality fish requires meticulousness at every level, from how it’s caught to the postharvest care. That’s why many of Cornish supplier Kernowsashimi’s fishermen use a Japanese method known as ike-jime to kill certain fish. Henry Coldstream talks to Kernowsashimi’s Dylan Bean to find out more.
Cornish suppliers going the extra mile: Philip Warren Butchers
Cornish suppliers going the extra mile: Philip War...
Cornish suppliers going the extra mile: Philip Warren Butchers
by Henry Coldstream
28 June 2021
Cornwall is home to some of the finest produce the UK has to offer. Henry Coldstream talks to master butcher Ian Warren about how the family business supports local farmers, its commitment to sustainability and its lockdown-inspired range of more specialist chef-led cuts.

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Producers Cornish suppliers going the extra mile: The Cornwall Project’s Matt Chatfield
Cornish suppliers going the extra mile: The Cornwa...
Cornish suppliers going the extra mile: The Cornwall Project's cull yaw
by Henry Coldstream
28 June 2021
Dissatisfied about how old ewes were regarded as worthless, Matt Chatfield came up with the idea of cull yaw. Henry Coldstream chats to the man behind the meat which now features on some of the most exciting restaurant menus in the UK.

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Producers Le Gruyère AOP
Le Gruyère AOP
Le Gruyère AOP
by Great British Chefs
17 June 2021
Find recipes, features and everything you could ever need to know about Le Gruyère AOP – one of the best cheeses to cook with in the world.
Davidstow's Special Reserve Cheddar: the cheese redefining the meaning of mature
Davidstow's Special Reserve: the cheddar aged for ...
Davidstow's Special Reserve: the cheddar aged for half a decade
by Great British Chefs
14 June 2021
When it comes to ageing cheese, Cornish cheesemaker Davidstow is all about going the extra mile. They mature their cheeses for much longer than average at every age, from their twelve-month mature cheddar to their unrivalled sixty-month special reserve. We take a look at Davidstow’s cheesemaking process and the effect this extreme ageing has on the cheddar’s flavour.
The Cornish pasty’s journey to Mexico
The Cornish pasty’s journey to Mexico
The Cornish pasty’s journey to Mexico
by Henry Coldstream
11 June 2021
Henry Coldstream looks at how Cornwall’s most famous dish found its way over to Mexico in the nineteenth century and became a staple of one state’s cuisine.
The delicious story of Doom Bar: a Cornish ale’s rise to greatness
The delicious story of Doom Bar: a Cornish ale’s r...
The delicious story of Doom Bar: a Cornish ale’s rise to greatness
by Great British Chefs
11 June 2021
Sharp’s Brewery’s flagship ale is one of the most recognisable beers in the UK today. We take a look at the history and incredible growth of the popular ale and find out why it's such a great choice for pairing with food.

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Producers Cornwall
Cornwall
Cornwall
by Great British Chefs
11 June 2021
For a small county in the southwest of England, Cornwall is an absolute powerhouse when it comes to food and drink. Join us as we take a look at all the incredible ingredients, producers, chefs and restaurants that make Cornwall the most culinary county in the UK.
Chet Sharma on his debut restaurant Bibi
Chet Sharma on his debut restaurant Bibi
Chet Sharma on his debut restaurant Bibi
by Henry Coldstream
28 May 2021
Having spent over a decade helping to develop menus for the UK’s most prestigious chefs, Chet Sharma has finally announced his first restaurant. The chef talks to Henry Coldstream about what to expect at Bibi, in London, and why now is the time to open a place of his own.
Great British Menu 2021: The Banquet
Great British Menu 2021: the banquet
Great British Menu 2021: the banquet
by Howard Middleton
22 May 2021
With each winning chef now chosen, the hard work begins! Howard Middleton lets us know how the champions of Great British Menu 2021 fared at the banquet.

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Great British Menu 2021 Garum: the ancient ferment being reinvented by chefs
Garum: the ancient ferment being reinvented by che...
Garum: the ancient ferment being reinvented by chefs
by Henry Coldstream
21 May 2021
Henry Coldstream takes a look at how the liquid byproduct of fermented fish became the condiment du jour of Ancient Rome and how chefs today are using the product to enhance their cooking.
Great British Menu 2021: Dan McGeorge on his winning dessert
Great British Menu 2021: Dan McGeorge on his winni...
Great British Menu 2021: Dan McGeorge on his winning dessert
by Henry Coldstream
20 May 2021
Liverpool’s Dan McGeorge talks to Henry Coldstream about making it to the banquet at his first time of trying with his dessert ‘Give a Dog a Bone’.

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Great British Menu 2021 Great British Menu 2021: Oli Marlow on his winning main course
Great British Menu 2021: Oli Marlow on his winning...
Great British Menu 2021: Oli Marlow on his winning main course
by Henry Coldstream
19 May 2021
Oli Marlow discusses taking part in this year’s competition and his main course ‘Special Delivery’, which took him all the way to the banquet.

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Great British Menu 2021 Great British Menu 2021: Roberta Hall-McCarron on her winning fish course
Great British Menu 2021: Roberta Hall-McCarron on ...
Great British Menu 2021: Roberta Hall-McCarron on her winning fish course
by Henry Coldstream
18 May 2021
We chat to Great British Menu 2021 fish course winner Roberta Hall-McCarron about her experience on the show and her winning dish Maxwell’s Colour Wheel.

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Great British Menu 2021 Great British Menu 2021: Alex Bond on his winning starter
Great British Menu 2021: Alex Bond on his winning ...
Great British Menu 2021: Alex Bond on his winning starter
by Henry Coldstream
17 May 2021
Michelin-starred Alex Bond discusses returning to the Great British menu kitchen for a second year running and his winning starter ‘The Founding Father’.

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Great British Menu 2021